Lemon Chiffon Pie

1. 1

   Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

2. 2

   Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

3. 3

   Meanwhile, in a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in 1/4 cup sugar, lemon juice, lemon peel and salt. Cook and stir over medium heat until sugar is dissolved. Remove from the heat.

4. 4

   Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160u00b0 (do not boil). Remove from the heat. Cover and refrigerate for 45 minutes, stirring occasionally.

5. 5

   In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160u00b0. Remove from the heat. Beat on high until stiff peaks form. Fold into lemon mixture; gently fold in whipped cream.

6. 6

   In a microwave, melt chocolate and butter; stir until smooth. Spoon a third of lemon mixture into pie shell; drizzle with half of chocolate mixture. Repeat layers. Top with remaining lemon mixture. Cover and refrigerate for 2 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.